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Bacon Manhattan


A bacon infused bourbon is used to create this delicious variation of a Manhattan with hints of bacon. Yum!

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Rate this recipe 4.3/5 (13 Votes)


  • 2-3 dashes bitters
  • 1 1/2 ounce bacon-infused bourbon (recipe below)
  • 1/2 ounce dry vermouth
  • 1/4 ounce sweet vermouth
  • 1 strip crisp, cooked bacon, for garnish
  • 1 cherry (maraschino or brandied), for garnish
  • 1 twist orange rind, for garnish
  • 2 ounce bacon fat
  • 1 1/2 cups bourbon


Servings 1
Adapted from


Step 1

Swirl bitters in a chilled martini glass.

Fill a cocktail shaker with large ice cubes and add the bourbon and vermouths. Shake vigorously, then strain the cocktail into the prepared martini glass.

Cut bacon into small squares. Garnish with a skewered cherry, orange rind and bacon pieces. Serve immediately.

Bacon-Infused Bourbon:

To clarify the bacon fat, melt fat and strain into a bowl. Add 4 ounces boiling water. Stir well and leave until melted fat has set into a cake above the water. Remove cake, scraping off any sediment from the bottom, then melt again.

Combine bourbon and bacon fat in a quart-size jar. Seal with a tightly fitting lid and shake vigorously. Leave the bourbon to infuse at room temperature for 5-8 hours.

Put the jar in the freezer and freeze until all of the bacon fat has solidified at the surface of the bourbon, about 1 hour. Scoop off and discard the bacon fat and strain the bourbon through a fine mesh sieve lined with 2 coffee filters. Extra bacon-infused bourbon can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 6 months.

Note: This technique can be used to add a bacon scent to many different liquids or liquors.

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